Lubna 
How many of you see these tempting food videos on Youtube, and the next thing you know you are on your way to making a big mess in the kitchen?! That was me today. Last night I stayed up browsing random food videos and came to settle on one that had no English subtitles! Genius. Luckily, the comments section had the recipe for these cheesy potato cutlers in English. Hence, this morning, putting aside important work, ( aka my Business course HW, a messy house, and other high-priority items) I dived into Test Kitchen mode!
It must have been the ooyee goyee cheese that tempted me. The original recipe called for sugar in the dough. I decided to go the completely savory route and chose salt and chives instead. I had pepper jack cheese, and so that’s what went in the filling. I also added a few tablespoons of cornstarch to the mix.
These cheesy potato cutlets remind me of a family favorite recipe, Aaloo Chaap . These are also basically mashed potatoes with a minced meat filling, wrapped in an egg and crumb mix. I often make Aaloo Chaap and it always reminds me of pinching these from the plate every time my mother made them! I think if I were to make these cheesy variety again, I would crumb it for an extra crunch!
Results
So perhaps I should have put more cheese in these cheesy potato cutlets, because I could only draw out a small string. Definitely using mozzarella next time. Also, the initial kneading of the dough, left it crumbly and not as smooth. But let it rest for an hour and you’ll come back to fairly pliable dough. There was also a distinct taste/smell of rice flour. I’m not sure if I completely like it, but what it needs is a spicy, tangy sauce to dip the cheesy potato cutlets in.
Ingredients: ( makes 8)
- 2 potatoes peeled, boiled and mashed
- 3 tablespoons rice flour
- 2 tablespoons corn flour
- 8 small chunks cheese
- salt
- pepper
- chives
Knead the mashed potatoes with all the ingredients except the cheese. A tablespoon of water might help to bring it together if it is too crumbly. Cover and set aside for an hour. Form even balls and push the cheese in the center. Flatten and fry in shallow oil, turning to brown evenly. Serve with sour cream and ranch dipping sauce or a sweet chilli sauce.
